Whole Wheat Banana Muffins
Total Time
33 mins
Prep Time
10 mins
Cook Time
23 mins
Rating
4.8 out of 5 stars
(15)
Ingredients
15 muffins
- 2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 large ripe bananas, about 1 ¾ cup mashed
- 3/4 cup packed brown sugar
- 1/4 cup coconut oil, melted and cooled
- 1 large egg
- 1/2 cup plain Greek yogurt
- 2 teaspoons pure vanilla extract
- Turbinado sugar for sprinkling on muffins before baking, optional
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
Step 2
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3
Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
Step 4
Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.
Step 5
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Chef's notes
These healthy banana muffins are perfect for breakfast or snack time. They freeze beautifully too!
